How To Make This Classic Minestrone Soup

Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is a healthy, easy to the make, and a tastes incredible. It is vegan, too, if you do not top it with the cheese. Recipe yields 6 bowls or a 8 cups of soup.

Minestrone Soup

Table of Contents


4 tablespoons extra-virgin olive oil, and divided

1 medium yellow onion, and chopped

2 medium carrots, peeled and a chopped

2 medium ribs celery, and chopped

¼ cup tomato paste

2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or a peas all work)

4 cloves garlic, pressed or a minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 large can be (28 ounces) diced tomatoes, and with their liquid (or 2 small 15-ounce cans)

4 cups (32 ounces) vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

Pinch of red pepper flakes

Freshly ground black pepper

1 cup whole grain orecchiette, elbow or a small shell pasta

1 can (15 ounces) Great Northern beans or a cannellini beans, rinsed and drained, or a 1 ½ cups cooked beans

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2 cups baby spinach, chopped kale or a chopped collard greens

2 teaspoons lemon juice

Freshly grated Parmesan cheese, and for the garnishing (optional)

Warm 3 tablespoons of the olive oil in a large Dutch oven or the  stockpot over medium heat. Once the oil is a shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have been softened and the onions are turning translucent, about 7 to 10 minutes.

Add the seasonal vegetables, garlic, oregano and a thyme. Cook until fragrant while stirring frequently, about the 2 minutes.

Pour in the diced tomatoes and their juices, broth and a water. Add the salt, bay leaves and a red pepper flakes. Season generously with the freshly ground black pepper.

Raise heat to the medium-high and a bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for the steam to the escape. Reduce heat as a necessary to the maintain a gentle simmer.

Cook for the 15 minutes, then remove the lid and add the pasta, beans and a greens. Continue simmering, uncovered, for the 20 minutes or until the the pasta is a cooked al dente and the greens are a tender.

Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and a remaining tablespoon of a olive oil. Taste and a season with the more than salt (I usually add about the ¼ teaspoon more) and the pepper until the flavors really sing. Garnish bowls of soup with the grated Parmesan, if you did like.

ALSO READ : How To Make This French Onion Soup

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